Sauteed Baby Artichokes, Oven-Dried Tomatoes, Olive Dressing Recipe - Cooking Index
Sauteed Baby Artichokes, Oven-Dried Tomatoes, Olive Dressing Recipe - Cooking Index
Unlike their big brothers, baby artichokes are almost completely edible and require minimal preparation. For this first course, sauteing the artichokes instead of steaming adds good flavor. Some people don't like to have artichokes with wine because they can make the wine taste either metallic or strangely sweet. In Italy, though, artichokes and wine are usually served together. A crisp, steely Pinot Grigio does the trick.
Type: Vegetables| 1 | Lemon | |
| 2 lbs | 908g / 32oz | Baby artichokes - (abt 18) |
| 6 tablespoons | 90ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground balck pepper - to taste | ||
| 4 | Garlic cloves - thinly sliced | |
| 1 teaspoon | 5ml | Dried herbes de Provence - see * Note |
| 1/2 cup | 118ml | Canned vegetable broth |
| 1/3 cup | 78ml | Dry white wine |
| 8 oz | 227g | Fresh crimini mushrooms - quartered |
| Oven-Dried Tomatoes - (see recipe) | ||
| Green-Olive Dressing - (see recipe) | ||
| Lemon slices - for garnish |
* Note: A dried herb mixture sold at specialty foods stores and in the spice section of some supermarkets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
Fill large bowl with cold water. Cut lemon in half; squeeze juice into water in bowl, then add lemon halves. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut artichoke lengthwise in half. Using point of knife, remove any purple-tipped leaves from center of artichoke. Place artichoke halves in lemon water. Repeat with remaining artichokes.
Drain artichokes well. Heat 3 tablespoons oil in heavy large pot over medium heat. Add artichokes, sprinkle with salt and pepper and saute 3 minutes. Add garlic and herbes de Provence and saute until artichokes begin to brown slightly, about 6 minutes. Add broth and wine and bring to boil. Reduce heat; cover and simmer until artichokes are tender and most liquid is absorbed, about 10 minutes. Uncover and simmer until all liquid is absorbed, about 3 minutes. Transfer artichokes to platter; cover and keep warm.
Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add mushrooms and saute until tender and golden brown, about 8 minutes; season to taste with salt and pepper. Transfer mushrooms and Oven-Dried Tomatoes to platter with artichokes. Spoon Green-Olive Dressing over. Garnish with lemon slices and serve.
This recipe yields 4 servings.
Source:
Bon Appetit, March 2001
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